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Chicken and Chorizo Paella

December 11, 2018

Chicken and Chorizo Paella

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Paella with Chorizo and Chicken

March 14, 2017

This was a great hit at a get together I had recently at our home. I love making paellas, especially because they fit the ‘one pot meal’ category really well. This particular one is very flavorful with lots of chorizo and smoked paprika. The great thing is I was able to make it in advance and it actually tastes better as it sits.

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Deconstructed Chicken and Seafood Paella

June 16, 2014

My husband loves paella – in any form. I made different varieties over the years but this one is the most different- well, it wasn’t my idea… He has this kind of paella at a local latin restaurant where they serve the meat and seafood in a delicious tomato sauce with rice on the side- it really isn’t your authentic paella but it is really yummy…

  • 1 pound chicken tenders
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, grated
  • 3 cups tomato sauce, preferably homemade or canned San Marzano
  • 1 pound cod, cut into 2-inch filets
  • ½ pound medium shrimp, cleaned and deveined
  • 2 teaspoons smoked paprika
  • 2 to 3 teaspoons salt
  • ½ cup cilantro, chopped

Marinate the chicken with salt and smoked paprika for 4 to 5 hours in the fridge. Take the chicken out half an hour before cooking.

Heat a saucepan with the olive oil. Brown the chicken pieces on both sides in batches- about 2 minutes on each side. Keep aside. Reheat the oil and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Add the smoked paprika. Lower the heat to a simmer and cook with the lid on for 20 minutes. Take the lid off and add the chicken tenders. Cook for 5 minutes and add the fish and shrimp. Simmer till the chicken, fish and shrimps are cooked through but not over cooked. Check for seasonings and add salt as needed. Garnish with cilantro and serve with brown rice and roasted vegetables.

 

A Kid Friendly Easy Paella Recipe- Chicken, Sausage and Shrimp

June 11, 2009

kid-friendly-paella

I had to cook for another one of our kid-adult play/dinner dates. It had to be something we would all enjoy and of course it had to healthy. I had just finished watching something on television about Spain- and what is the first thing that comes to mind- well, okay, two things- sangrias and paellas, right?? Well, it does for me…

I thought I could make a kid friendly paella with chicken, mild sausages and shrimp. I really wanted to add chorizo instead of a mild sausage, but I wasn’t sure how the kids would react to it- Sia can handle it but I wasn’t sure of the others. I LOVE chorizo, in case you don’t know what it is- it’s either fresh or cured sausage, made out of pork and various spices. Either way it is full of flavor and delicious. I can make a meal out of lots of chorizo, some Manchego cheese and red wine- oh, and maybe some delicious olives- you don’t need another thing! Chorizo and paella remind me of our trip to Barcelona. We ate a great meal, 3 times a day for our entire trip. The wine, tapas, paellas, sangrias and most of all the flan. I had to have a flan everyday and it was good every time!  That reminds me to post a flan recipe soon! Anyway, the paellas were delicious with all sorts of seafood, and meats added to them.

I of course needed to make it quite simple and straight forward- so I didn’t add any spice- just lots of flavor. Who doesn’t like chicken, sausage, shrimp and rice?? I added some frozen green peas to fulfill the vegetable quota and some red peppers to give it color. The arborio rice made the dish really creamy and the chicken broth and saffron added great flavor. Adding the shrimp at the last minute ensured perfectly cooked crustaceans. I was extremely happy with the way the dish turned out.

The kids ate the dish but a bit reluctantly- Sia wanted only the shrimp and sausage and the other kids were not too keen on the shrimp. Once they were told about the no dessert till the dinner was done policy- everyone ate their share. The adults enjoyed it with a Malbec Rose- my favorite wine for the summer!

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